Print — Soft Plum Almond Breakfast Squares

Made By Emily

Breakfast

Soft Plum Almond Breakfast Squares

Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) square baking pan with parchment paper or lightly grease it to prevent sticking.
In a medium bowl, combine almond flour, oat flour, and baking powder. Stir until evenly mixed.
In a separate large bowl, whisk together the eggs, yogurt, maple syrup, and vanilla extract until smooth and well combined.
Gradually fold the dry ingredients into the wet mixture, stirring just until incorporated. The batter will be thick, but smooth.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Arrange the sliced plums evenly on top, pressing them lightly into the batter so they sink in just a bit. This helps them meld with the squares as they bake.
Bake for about 34 to 38 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out clean or with moist crumbs. Avoid overbaking to keep the squares soft.
Remove from the oven and let cool completely in the pan before cutting into squares. Cooling helps them set and makes clean cutting easier.

Use ripe but firm plums to get maximum juiciness without excess moisture that could make the batter soggy.
Press the plum slices gently into the batter so they don’t just sit on top and fall off after baking.
Allow the squares to cool fully before slicing to avoid crumbly edges.
You can lightly dust the surface with cinnamon or nutmeg for a warm spice note.
If your maple syrup is very thick, warm it slightly before mixing for easier blending.
To make oat flour at home, pulse rolled oats in a blender until finely ground but not powdery.